Sweet and Tangy Tandoori Chicken Thighs

Sweet and Tangy Tandoori Chicken Thighs

Need an easy weeknight dinner idea that won’t leave you wanting for flavor? This past week was a crazy one for me but it doesn’t mean a girl doesn’t still need something tasty, homemade and nutritious to restock the tank at the end of the day. For me, roasted chicken always hits the spot when I crave something cozy, satiating and convenient.

 

From start to finish, this easy recipe for chicken thighs takes under 30 minutes. It’s delicious served hot, but leftovers can be easily stored for lunch or dinner throughout the busy work week. Pair it with a side kale salad and roasted veggies for a filling, healthy and budget-friendly dinner perfect for a small gathering, family meal or broken down into several individual servings (batch-cooking style) for one.

 

Sweet and Tangy Tandoori Chicken Thighs

(makes 4-5 servings of protein)

Ingredients

For the Chicken

  • 4-5 chicken thighs, bone in and skin on
  • 3-4 Tbs grapeseed oil
  • Salt and pepper to taste

 

For the Marinade

  • 1 Tbs Tandoori Seasoning Blend (Penzey’s)
  • 1 Tbs Pomegranate Molasses
  • 3 Tbs Grapeseed Oil
  • 1/4 cup Red Wine Vinegar
  • 1 Tbs Tomato Paste
  • Pinch of Sea Salt

 

Directions

For the Chicken

  1. Pre-heat over to 350 F.
  2. Heat an oven-safe sauté pan over high heat. Add 3-4 Tbs grapeseed oil.
  3. Bring chicken thighs to room temp. Pat dry. Season chicken on both sides with salt and pepper.
  4. Start chicken skin side down in pan. Cook untouched for 5 minutes. Flip and cook another 4 minutes.
  5. Pour marinade over chicken thighs, coating evenly. Transfer to oven and bake for 10 minutes.
  6. Remove and let sit at least 5 minutes before serving.

 

For the Marinade

  1. Add all ingredients to a mason jar or air tight container and shake vigorously until combined.

 

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